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Journal of Meat Science
Year : 2019, Volume : 14, Issue : 1
First page : ( 50) Last page : ( 54)
Print ISSN : 0975-5209. Online ISSN : 2581-6616.
Article DOI : 10.5958/2581-6616.2019.00011.2

Microbiota of goan sausages

Dilecta D'Costa*, Parab Anusha, Insha D'Cunha, Patil Geetanjali, Silveira Velitta

Department of Microbiology, Government College of Arts, Science and Commerce, Khandola, Marcela, Goa, India-403107

*Corresponding author Email address: dilectadcosta@gmail.com

Online published on 12 August, 2020.

Abstract

Goan sausages also called as chouricos are deep red pork sausages which are spicy and possess a characteristic flavor. They are a desired snack especially with the Goan pao (bread roll) by a large number of Goans as well as tourists. The proposed study was carried out with the aim to elucidate the microbial counts with special emphasis on isolation and preliminary characterization of pathogens from raw sausages (locally and factory made) and cooked sausages. A total of 100 sausage samples were collected from various places in Goa and were examined for microbial counts and pathogenic species. The microbial counts included standard plate count, yeast and mold count and coliform count. Microflora of sausage samples was also studied and a varied microflora including Gram negative short rods, Gram positive cocci, Gram positive bacilli, Gram positive yeast etc. was observed. A significant comparison between Standard plate count and Yeast and Mold count was observed. The coliform count was higher in raw locally made samples as compared to cooked samples, however coliforms were absent in factory made sausages. Hence, it can be concluded that adequate time and temperature had not been maintained during cooking; or post cooking contamination might have occurred. Consuming cooked sausages from road side kiosks could pose a threat of food poisoning.

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Keywords

Goan sausages, Microorganisms, Listeria, Salmonella, E. coli, Pathogens.

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